Pacific clam and corn chowder
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Cereals, Corn, Seafood, Soups & Stews, Vegetables |
Rating: |
no rating. |
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Ingredients:
| 8
| oz | Minced clams | | 1
| cup | Clam nectar and water | | 3
| slice | Bacon, chopped | | 1
| cup | Chopped onion | | 2
| cup | Diced raw potatoes | | 1 1/2
| cup | Drained whole kernel corn | | 3
| cup | Milk | | 2
| tbsp | Flour | | 1
| tbsp | Butter | | 1
| tsp | Celery salt | | 1
| tsp | Salt | | 1
| dash | Of white pepper | | 1/2
| cup | Coarse cracker crumbs | | | -(optional) |
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Procedures:
| 1 | Drain clams; reserve liquid. | | 2 | Add water to clam liquid to make 1 cup. | | 3 | Fry bacon until crisp; add onion and cook until tender. | | 4 | Add potatoes and nectar-water. | | 5 | Cover and simmer gently until potatoes are tender; add corn and milk. | | 6 | Blend flour and butter and stir into chowder. | | 7 | Cook slowly until mixture thickens slightly, stirring constantly. | | 8 | Add seasonings and clams; simmer five minutes. | | 9 | Serve hot and and top with cracker crumbs. |
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